Escalope Milanaise - Noëmie Honiat

veal cutlets

🥗Healthier: chicken breast

💰Cheaper: pork cutlets

Chicken is leaner and more affordable than veal.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides a healthier fat option.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and lower in calories.

Pound the veal cutlets to less than 1 cm thickness using plastic wrap to cover them before pounding.

Beat 2 eggs in a bowl with a fork.

Prepare flour and breadcrumbs in separate shallow dishes.

Mix breadcrumbs with grated parmesan cheese.

Dredge the veal cutlets in flour, shaking off excess flour.

Dip the floured cutlets into the beaten eggs, coating evenly.

Press the cutlets into the breadcrumb mixture, ensuring they are well coated.

Heat oil in a skillet over medium heat and add the breaded cutlets.

Cook the cutlets until golden brown, about 3-4 minutes per side.

Transfer cooked cutlets to a paper towel-lined plate to drain excess oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens